Studies on the flavoring of brine tingling and hot egg by the methods of sensory assessment and data analysis.
应用现代食品感官评定和数据分析的方法对卤鸡蛋进行麻辣调味研究,对感官效果影响大小的顺序为:食盐>麻辣料>砂糖>味精;得出了麻辣风味卤蛋调味配方为食盐3。
The technology of soft can of numbed and hot duck neck is studied in detail in this paper,The problem of technique that must be taken careful of is also discussed,and the quality standard of this product is analyzed.
详细说明了麻辣鸭脖软罐的生产工艺,指出了应注意的工艺技术问题,提出了麻辣鸭脖软罐的产品质量标准。
The technology of special sauce of tingle and piquancy flavor was studied.
对麻辣味专用调味酱的加工工艺进行了研究,结果表明,产品的最佳配方为:花椒粉4。
Solid Phase Micro-extraction(SPME),solvent extraction and Bulb-to-Bulb Distillation were used to analyze the volatile aroma compounds in Ma La Tang soup.
本文应用了固相微萃取(SPME),溶剂萃取,分段蒸馏等多种提取分离方法相结合,选择具有代表性的麻辣烫汤料作为分析对象,研究了麻辣烫汤料的香味物质。